Rosemary and Garlic Barbecued Lamb

A butterflied leg of lamb marinated in rosemary, garlic, lemon, and olive oil, then grilled over the coals until charred outside and pink within: the Australian summer barbecue at its best, the herb that grows wild on the Gallipoli shore over the meat of the national table

Origin: South Australia, Australia

From the journey of Rosemary.

Lamb and the barbecue are close to the heart of Australian cooking, and rosemary, which thrives in the Mediterranean climate of the south, is its natural partner. A leg of lamb butterflied (boned and opened flat) takes a marinade beautifully and cooks quickly and evenly over the coals, charring at the edges while staying pink and juicy within. The marinade is the Mediterranean classic carried to the far south: rosemary, garlic, lemon, and olive oil. The dish carries a quiet resonance, too, for in Australia rosemary is more than a herb: because it grows wild on the Gallipoli peninsula, a sprig is worn each Anzac Day in remembrance, and the same plant that scents the national barbecue stands for the national memory.

Ingredients

Lamb

  • 2 kg leg of lamb, butterflied (boned and opened out flat)

Marinade

  • 4 tbsp fresh rosemary leaves, chopped
  • 6 cloves garlic, crushed
  • 2 lemons, zest and juice
  • 5 tbsp extra virgin olive oil
  • 2 tsp flaky sea salt
  • 1 tsp black pepper

Method

  1. Lay the butterflied lamb flat and score the thicker parts so it is an even thickness throughout. Combine the rosemary, garlic, lemon zest and juice, olive oil, salt, and pepper, and rub all over the meat.
  2. Cover and marinate in the refrigerator for at least 3 hours, ideally overnight, turning once. Bring back to room temperature before cooking.
  3. Heat the barbecue to a medium-high direct heat with a cooler zone to one side. Shake excess marinade off the lamb and lay it fat-side down on the grill.
  4. Grill for about 12 to 15 minutes per side, turning once, until well charred outside and pink within (around 55°C to 60°C at the thickest point for medium-rare). Move to the cooler zone and cover if it is colouring too fast.
  5. Rest the lamb on a board, loosely covered, for 10 to 15 minutes, then carve across the grain into slices.
  6. Serve with the carving juices, lemon wedges, and salads, or with flatbread and a herb yoghurt for a crowd.

Notes

Butterflied (or 'boneless') leg of lamb is sold ready-prepared by most butchers, or ask them to bone and open it out for you. The rosemary, garlic, and lemon marinade is endlessly adaptable; add oregano for a Greek note, cumin and coriander for a Middle Eastern one, or anchovy for depth. The lamb is also excellent roasted in a hot oven if the weather defeats the barbecue.

The Gastrographer

The Gastrographer

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Became a culinary stapleColonial / trade control
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